How to Make It

Step 1

Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans and squash and cook for 4 minutes or until lightly browned, stirring occasionally.

Step 2

Add the garlic to the skillet and cook and stir for 1 minute. Add the broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.